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Authentic Scottish Forfar Bridie (Flaky Beef and Onion Horseshoe Pastry)
The beloved Angus pastry specialty originating in 1850s Forfar: crescent horseshoe pockets of flaky shortcrust filled with tender minced beef, sweet onions, beef dripping, and generous cracked black pepper.
Prep
25 min
Cook
35 min
Total
60 min
Oven
200Ā°C (180Ā°C vent.)
Ingredients
servings
4
- Minced or finely chopped beef rump steak450 g
- Yellow onions finely diced150 g
- All-butter shortcrust pastry350 g
- Rich beef stock60 ml
- Butter or beef dripping30 g
- English mustard1 tsp
- Beaten egg for glazing1 pc
- Fine sea salt4 g
- Coarsely ground black pepper1 tsp
Preparation Steps
1
SautƩ diced onions in butter for 5 minutes until soft. In a bowl, toss raw minced beef with the softened onions, beef stock, mustard, salt, and generous black pepper.
2
Roll pastry and cut into 4 large ovals (about 18x12 cm). Pile filling onto one half of each oval, moisten edges with water, and fold pastry over the filling into a horseshoe pasty.
3
Crimp edges firmly. Poke two small steam holes in the top (the traditional sign for a bridie with onions). Brush with beaten egg and bake at 200Ā°C for 30-35 minutes until deep golden and crisp.
Cooking Journal
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Nutrition Facts
per servingCalories
490
Protein
31g
Carbohydrates
38g
Fat
24g
Allergens
GlutenMilkEggsMustard
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional British & Celtic Gastronomic Archives / Public Domain Cookbooks (The National Archives & Historic UK Culinary Collections)
Legal status: Public Domain (Crown Copyright Expired / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
